This is a carry-over recipe from last week that I never got around to making. I actually made it last night for dinner, and it couldn’t have been any easier. I always think “meat and potatoes” dinners are perfect for Sundays, don’t you?

This recipe is from the March issue of Cooking Light. The original calls for olives, but I don’t like olives and neither does Chris. This pasta dish seems so light and it’s a perfect way to sneak in some extra veggies!

Another find from Cooking Light’s March issue! The recipe is meant for seared salmon, but I tend to overcook fish when I use a skillet. Instead, I’m going to use my tried-and-true method and bake it in the oven. The orzo pilaf will be something different; I’m always looking for new side dishes.

Spinach, Mushroom, and Goat Cheese Quiche

I was craving breakfast for dinner last week, but never got around to making it. For the quiche, I’m following this recipe, but subbing goat cheese for feta which actually makes it exponentially more delicious. I bought sausage links to have as a “side” and to make the meal even more of a BFD experience.

Who has a good goat cheese recipe? I just recently discovered how awesome it is, and I’d love to cook with it more!

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Hi, I'm Erica! Welcome to For the Sake of Cake. I'm a 28-year-old who is working on balancing a love for all things sweet (especially cake!) with an otherwise healthy diet. I also attempt to balance my frequent indulgences with equally as frequent trips to the gym. Thanks for stopping by! Please contact me at 4thesakeofcake@gmail.com with any questions or comments.